Does soy flour inhibit protease?
I'm curious to know if soy flour can inhibit or slow down protease action in doughs. If so, what percentage is it safe to use with respect to flour? Does anyone have first hand experience with it?
I read some mention of it in baking applications, but nothing well explained.
If I werent sick at bed I would have tried it myself, but I have only whole (and very hard) soy beans at home :-(